Sheet Pan Hash with Baked Eggs

35 minutes
10 minutes
Recipe developed for BC Egg by

Put your skillet away because every ingredient of this recipe is going right on a 10×15-inch baking sheet. This all-in-one sheet-pan meal goes from prep to serving in a flash and is sure to satisfy the whole family.


  • 1 cup (250ml) canned diced tomatoes
  • 1 cup (250ml) prepared tomato sauce
  • 2.25 teaspoons Italian seasoning (see notes)
  • 2 teaspoons white sugar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 yellow potatoes (approximately 340g), diced 1/2 inch
  • 2 tablespoons olive oil
  • 2 small red bell peppers, sliced
  • 1 small green bell pepper, sliced
  • 1/2 medium red onion, sliced
  • 2/3 pound (400g) dry chorizo, diced 1/2 inch
  • 6 large eggs
  • Salt & pepper
  • 2 tablespoons (30ml) chopped fresh parsley


  1. Preheat oven to 375°F (190°C).
  2. Mix the tomatoes, tomato sauce, Italian seasoning, white sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper and set aside.
  3. On a non-stick 10×15-inch baking sheet, toss the potatoes (about 2.25 cups) with the olive oil and the remaining 1/2 teaspoon of salt. Roast for 12 minutes.
  4. Add the red and green peppers, onion, and chorizo to the baking sheet and toss to coat with the potatoes and oil. Roast for 15 minutes.
  5. Add the tomato sauce mixture to the baking sheet, stirring to mix everything well. Return to the oven for 5 minutes.
  6. Make 6 wells in the mixture and crack an egg into each well. Season the eggs with a sprinkle of salt and pepper. Bake until the whites have set, about 7 to 10 minutes (time will depend on the initial temperature of your eggs).
  7. Garnish with parsley and serve.


To make your own Italian herb blend, combine the following:

  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

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